Caribbean Holiday Shrimp & Burgers

Our friend Holly brought this shrimp appetizer to our wine club and we’d been looking for an opportunity to try it and since we had some RVing friends over to discuss recent trips, it was the perfect opportunity to try it out.

We began the meal part of the afternoon with the shrimp as an appetizer using the following recipe from Allrecipes.

Ingredients:

1 tablespoon vegetable oil

2 tablespoons minced fresh ginger root

2 limes, juiced

2 cloves garlic, minced

1 tablespoon soy sauce

1/2 teaspoon white sugar

1/2 teaspoon crushed red pepper flakes

2 pounds large cooked shrimp, peeled, tails on (I added only salt to the water)

1/2 cup chopped fresh cilantro

Directions:

In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving (I did 4 hours in a plastic bag). Stir occasionally while chilling.

We served them on a bed of lettuce/spinach along with some Ina Garten Cocktail Sauce (which is my new go-to version) and some garlic toast.  I also added a few plain boiled shrimp for those who may not like the marinade. 
 

After this shot I added a half dozen lemon wedges which made the presentation better, but I didn't get a shot of it. 

It was a big hit and for the main meal we had burgers (courtesy of our beef raising neighbors), fresh green beans, and "Bush’s Bev Beans" which she made by combining:

1 can of grilling beans
1 can of black beans
1 cup of our leftover pinto beans
½ medium chopped onion
5 strips of cooked, chopped bacon. 

She mixed it all together and nuked until warmed through - I thought they were delicious and not so overly sweet (for me) as the grilling beans alone.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/21/12 event date